I am just having my first little foray into cheese making and was just thinking of the waxing process after the cheese has dried out.I believe this is to stop the air getting to the cheese while it matures, so how's about vac packing it instead, surely this does the same thing.Does anyone have any ideas on this?

The vac pack keeps the cheese from breathing...the wax allows air in,and out.The wax also allows the cheese to maintain moisture,so wax after you think it has dried enough for your tastes.Remember,cheese is a living organism.Only vac pack to ship somewhere.